Baked Camembert with Glazed Oatcakes by Neven Maguire - Flahavan's

Ingredients

• 1 1/4 cups of Flahavan’s Rolled Oats
• 9/10 cup of plain flour
• 1/4 cup of lard or butter, diced
• 1 tsp. salt
• 3-4 tbsp. cold water
• 1 egg
• 1 tbsp. milk
• 3/4 cup of Camembert in a wooden box, at room temperature
• 1 small garlic clove, cut into wafer-thin slices
• 1/2 tsp. thyme sprigs
• crab apple jelly
• freshly ground black pepper